| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Flour |
| 2 |
lb |
Pork; rolled, boneless |
| 1 |
c |
Apricots; dried |
| 1 |
c |
Apple slices; diced |
| 1 |
c |
Prunes; pitted |
| 1 |
c |
Brown sugar |
| 1/2 |
c |
White wine; dry |
INSTRUCTIONS
From: Joel Ehrlich <Joel.Ehrlich@SALATA.COM>
Date: Mon, 12 Aug 1996 08:25:35 -0800
Preheat the oven to 325 degrees. Dust the inside of an oven cooking bag
with the flour. Place the pork and the dried fruits in the bag. Place the
bag in a large, shallow roasting pan. (The edges of the bag should not
spill over the sides of the pan.) Sprinkle the brown sugar into the bag.
Pour in the wine. Tie the bag securely. Using a fork, puncture 4 holes
spaced evenly across the top of the bag. Roast for 1 1/2 hours or until the
pork is cooked through to a temperature of 170 degrees. Slit the bag open,
being careful to avoid getting burned by the escaping steam. Place the meat
on a serving platter. Scatter the fruit around the roast. Spoon the cooking
glaze over the meat and fruit. Serve.
EAT-L Digest 12 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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